INGREDIENTS:

1 steak cut 1-inch thick per person                         1 stick butter
4 ozs. Worcestershire sauce                                   Wild Bill's Meat Rub - to taste 
Kosher or Sea Salt - to taste                                    Freshly ground black peppercorns (Tellicherry) - to taste
Meat tenderizer (optional)                                        MSG - to taste (optional)

Prepare charcoal grill by igniting about 20 pieces of charcoal stacked in the shape of a pyramid placed in the center of the grill.  You can also use a piece of light gauge metal pipe or a tall size fruit juice can with the top and bottom cut out and holes punched into the side to make a chimney or purchase a "store bought" chimney.  Place a piece of newspaper in the bottom of the can and place charcoal on top of the newspaper and light.  It will take about 15 to 25 minutes for the charcoal to burn and obtain a gray color. While charcoal is getting ready, trim excess fat from edge of steaks and slash remaining fat at 2-inch intervals to prevent curling.  Coat steaks (both sides) with a sprinkling of Wild Bill's Meat Rub and MSG and/or Meat tenderizer (optional) allowing steaks to come up to room temperature.  When charcoal is ready, place the grill rack about 4 inches above the charcoal.  Coat steaks with a mixture of the Worcestershire sauce and melted margarine.  Quickly sear steaks on both sides alternating grill grid pattern if you desire to seal in the juice.  Cook steaks as directed below in the Timetable.  Season steak with salt and pepper after removing from grill.  Home made garlic butter with fresh chopped parsley makes an excellent topping as well.  You can check the steaks with a meat thermometer and use the following Timetable as a guide for grilling each side:

Rare:          Grill 4 to 5 minutes each side, internal temp.     140 degrees

Medium:    Grill 7 to 8 minutes each side, internal temp.     160 degrees

Well:           Grill 10 to 11 minutes each side, internal temp. 170 degrees

NOTE:  Traditionally, a filet mignon steak's outer edge is wrapped in bacon and pegged with a toothpick and grilled as above.

Above pixs taken on 05-02-09 and a copy and paste from my grilled steamed corn on the cob page and my grilled steak page.  Porterhouse steak is my favorite steak along with T-Bone, Filet Mignon and of course a regular ribeye........grin if you must.

Web published by Bill aka Mickey Porter on 08-29-13.